I picked up some Atlantic Salmon Filets yesterday and brined them for a couple hours in the 3 Men's Brine Recipe (someone had a link to it on another salmon post). Rinsed for a few minutes under tap water and dried for an hour. Let em smoke for about 1.5 hours till internal temp was 150 degrees with 2 pieces apple.
They came out tasting a bit salty and not having much in terms of smoke flavoring. I'm not saying they weren't still quite good, but saltier and less smoky than I hand anticipated. Does anyone have any tips to get better results?

Thanks,

JayB

PS The brisket and Pork Butt I did for my first smoke in the M50 turned out amazing. I'm still enjoying the fruits of that effort!

Did you do the 5 peppercorn recipe that the 3 Guys had posted?

I did that one a few nights ago, and it came out looking georgeous, and tasting way to salty also.

I used 6 tablespoons of Kosher salt with 1 cup of brown sugar, and 1.5 cups of water as they directed. I think 3 cups of water would have been more like it for this cook.
I also wonder if 6 tablespoons Kosher salt is equal to 6 tablespoons regular salt? I think it imparts more salt to the brine?

Aha, it's the old salt mystery again. We had a lenghty discussion on this briny topic the other day. I did some research but kept the results to myself...waiting a chance.
I put equal volumes of salt (table; kosher; seasalt) in baggies and took them to the office where we have an expensive postagemeter scale. Accurate to .01 oz! So, there I was, sneaking into the mailroom with little bags of white crystals. (I'm losing it, man)
Results: Weights of equal volumes of salt:
1 cup table salt = 10.4 oz
1 cup kosher salt = 8.4 oz.
1 cup sea salt = 8.8 oz.

Significant difference for the table salt, yes? Smaller crystals, more mass in the same volume. But, is that all there is to it? ACARRIII